More dinner
Dec. 30th, 2009 11:37 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
yagathaiSo the other night I made a quick squash gratin and a citrusy lamb khoresht, which a persian dish that's either a kind of light stew or a heavy sauce for rice, depending on who you ask and how thick you make it.
Both recipes were heavily inspired by my favorite recipe blog Chocolate and Zucchini, by Clotilde Dusolier.
Squash Gratin:
1 spaghetti squash
6-8 oz bacon (around half a standard vacuum-sealed package)
Shelled walnuts
Mozzarella cheese
Dried red pepper flakes
Chili powder
Olive oil
Salt
Pepper
Start preheating your oven to 375
Cut the squash in half lengthwise and scoop out all the seeds and stringy stuff in the middle. Brush or rub the inside surfaces with olive oil and season with salt, pepper and chili powder to taste.
Grease or oil a baking sheet, and place the squash cut-side up. Bake in the oven for around 45 minutes, or until the flesh is tender but not mush. When done, shred the flesh with a fork or two forks. It should be stringy and look vaguely like spaghetti, hence the name of the squash.
Meanwhile, dice the bacon and cook until crispy. Chop the walnuts.
Grease or oil a casserole dish. Add half the squash to the dish, then add the crispy bacon, a handful of chopped walnuts (about a dozen halves should do the trick), a layer of grated or shredded mozzarella and some dried pepper flakes to taste. Whether or not you also add some of the delicious bacon grease is between you, your arteries and your god.
On top of this, add the other half of the squash, another layer of mozzarella and more dried red pepper, again to taste.
Cover with tinfoil and put the whole thing back into the oven for around twenty more minutes, then uncover it and finish it under the broiler until the cheese is all melty and bubbly and toasted. Remove from the heat and let it set for a ten minutes or so, and then serve.
Both recipes were heavily inspired by my favorite recipe blog Chocolate and Zucchini, by Clotilde Dusolier.
Squash Gratin:
1 spaghetti squash
6-8 oz bacon (around half a standard vacuum-sealed package)
Shelled walnuts
Mozzarella cheese
Dried red pepper flakes
Chili powder
Olive oil
Salt
Pepper
Start preheating your oven to 375
Cut the squash in half lengthwise and scoop out all the seeds and stringy stuff in the middle. Brush or rub the inside surfaces with olive oil and season with salt, pepper and chili powder to taste.
Grease or oil a baking sheet, and place the squash cut-side up. Bake in the oven for around 45 minutes, or until the flesh is tender but not mush. When done, shred the flesh with a fork or two forks. It should be stringy and look vaguely like spaghetti, hence the name of the squash.
Meanwhile, dice the bacon and cook until crispy. Chop the walnuts.
Grease or oil a casserole dish. Add half the squash to the dish, then add the crispy bacon, a handful of chopped walnuts (about a dozen halves should do the trick), a layer of grated or shredded mozzarella and some dried pepper flakes to taste. Whether or not you also add some of the delicious bacon grease is between you, your arteries and your god.
On top of this, add the other half of the squash, another layer of mozzarella and more dried red pepper, again to taste.
Cover with tinfoil and put the whole thing back into the oven for around twenty more minutes, then uncover it and finish it under the broiler until the cheese is all melty and bubbly and toasted. Remove from the heat and let it set for a ten minutes or so, and then serve.
